Isolation and Identification of Lactic Acid Bacteria from Natural Yak Yogurt in Tibet Plateau Pastoral Areas of Tibet and Western Sichuan

doi:10.7506/spkx1002-6630-201317033

Abstract

Abstract:

Totally 56 strains of lactic acid bacteria were isolated from self-made yoghurt samples collected from Tibet
plateau pastoral areas of Tibet and western Sichuan. Ten strains with better fermentation performance LAB were obtained
through preliminary screening by genetic stability, coagulation time, titratable acidity and sensory evaluation. Finally,
7 trains of LAB with excellent fermentation performance were selected. Coagulation time and titratable acidity at the
coagulation time of these 7 strains were 6－8 h and 69.99－92.31 °T. During cold storage, the titratable acidity was 8.46－
20.94 °T, and the viable bacterial pollution was 107－1011 CFU/mL. The contents of produced acetaldehyde and diacetyl
were 14.21－30.76 μg/mL and 0.51－1.55 μg/mL. Based on 16S rDNA sequence analysis, TG1-1 was identified as
Lactobacillus casei or Lactobacillus paracasei; TG1-11 as Lactobacillus paracasei, TG3-2 and DLDQ2-1 as Lactobacillus
casei, TG2-4 and KDLL-2 as Enterococcus faecium; and TG3-4 as Enterococcus durans.

Key words: yak yogurt, lactic acid bacteria, fermentation performance, identification

CLC Number:

TS252.1

WU Jun1，ZHAO Xiao-juan1，CHEN Jia-xin1，DU Mu-ying1,2,3,*，KAN Jian-quan1,2,3. Isolation and Identification of Lactic Acid Bacteria from Natural Yak Yogurt in Tibet Plateau Pastoral Areas of Tibet and Western Sichuan[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201317033.

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Isolation and Identification of Lactic Acid Bacteria from Natural Yak Yogurt in Tibet Plateau Pastoral Areas of Tibet and Western Sichuan

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